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Eggplant Risotto

Eggplant Risotto

A creamy, comforting eggplant risotto made with Arborio rice, roasted eggplant, warm vegetable broth, parmesan, and butter for a rich and satisfying Italian-inspired dinner.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 1/2 cups Arborio rice
  • 1 medium eggplant, about 1 pound, diced into small cubes
  • 5 cups vegetable broth, kept warm
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/2 cup grated parmesan cheese, plus extra for serving
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 425°F and keep the vegetable broth warm in a saucepan over low heat.
  2. Toss the diced eggplant with 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a baking sheet in a single layer.
  3. Roast the eggplant for 25 minutes, stirring once halfway through, until tender and lightly golden.
  4. Heat the remaining 1 tablespoon olive oil in a large skillet or wide saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
  5. Add the Arborio rice and stir for 1 to 2 minutes until lightly toasted and coated.
  6. Add the warm broth about 1/2 cup at a time, stirring often and waiting until most of the liquid is absorbed before adding more.
  7. Continue cooking for 20 to 25 minutes until the rice is creamy and tender with a slight bite.
  8. Fold in the roasted eggplant during the last few minutes of cooking.
  9. Remove from the heat and stir in the butter, grated parmesan cheese, remaining salt, and black pepper to taste.
  10. Spoon into bowls and garnish with extra parmesan and chopped parsley. Serve immediately.

Notes

  • Keep the broth warm throughout cooking for the creamiest texture.
  • Roasting the eggplant first gives the dish deeper flavor and prevents a watery texture.
  • If the risotto thickens too much before serving, stir in a splash of warm broth.
  • Leftovers can be reheated gently with broth or shaped into patties and pan-fried.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 410
  • Sugar: 6g
  • Sodium: 820mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 20mg

Keywords: eggplant risotto, creamy risotto, vegetarian dinner, Italian rice dish, roasted eggplant recipe